Home Cooking

Nutella Swirl Pound Cake

January 03 2013 - 8:30 AM

It’s just common sense not to mess with perfection – and this pound cake is just that. If you’ve ever purchased an Entenmann’s pound cake from the grocery store, you may have realized at some point that there is something to be desired. The whole thing is a bit one note, with a consistent texture and unsurprising flavor.

Enter the Food & Wine recipe for Nutella swirl pound cake, and we’re in a whole different ball game. The first time I made the recipe, I used half whole wheat flour, an interesting decision in retrospect. It gave the cake an unexpected nuttiness unlike a traditional pound cake. I loved this recipe so much that I had to make it again, but with traditional all-purpose flour this time. I learned my lesson: don’t mess with a recipe that is already perfect.

The Nutella adds a richness to the cake without being too overbearing. The cake itself is buttery, perfectly balanced and caramelized along the edges. There is an incredible crispiness to the top and bottom of the cake that will have you fighting for an end piece. Make sure you prepare this cake for a party because otherwise you’ll be tempted to devour the entire thing yourself. Oh, and it has two sticks of butter (don’t tell your friends).

 See the full Nutella Swirl Pound Cake recipe here >>